Trend alert: spotlight on Peruvian food
Published: June 5, 2013
You’ve conquered the bandeja paisa at Oh, Que Bueno; you’ve burned the roof of your mouth on the Mexican molcajetes at Rocco’s Tacos and Tequila; you’ve even dared to finish off a triple at Junior Colombian Burger. But have you scaled the mountain of rice and seafood known as arroz chaufa de mariscos?
Peruvian cuisine has taken off around the country, and celeb chefs from the Incan empire, like Gaston Acurio, are venturing ever northward. Orlando’s Peruvian haunts are varied, from tiny homestyle places like 30-seat El Buzo in Casselberry, where photos of the owner hoisting fresh-caught marlins dot the walls, to more formal operations – like Ceviche House, known for perfecting that marinated fish dish, and Lima 41, named after the zip code of the capital city. Peruvian cuisine is as varied as its people, but after its best-known staple, ceviche, the overarching theme of starch on starch on starch prevails (think corn on fries on rice). Be prepared to leave quite satisfied (read: full). But if there’s lucuma ice cream to be had, don’t miss it – the velvety texture and fragrant fruit is a perfect foil to a heavy meal.